Stormy weather invariably comes with a craving for food with heft, and this classic combination of bratwurst and cabbage will satisfy that. The universally popular German pub dish, served on a roll with brown mustard and pickles, is revamped here with slightly sweet-and-sour red cabbage. Simmer the bratwurst in beer with onions and spices to give them maximum flavor, then brown the sausages in a little oil until the skins glisten.

All you need to do for a weeknight follow-up is make plenty of mashed potatoes. Layer some of the cooked cabbage and sliced bratwurst in a baking dish and top with the golden mash. Make a swirly design with a fork, bake until the edges brown, tuck into your hearty dish, and stay warm.

Shopping list

(For bratwurst, casserole)

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12 precooked bratwurst

1 cup whole milk

5 tablespoons butter

1 large head red cabbage

6 medium (2½ pounds) Yukon Gold or
Yellow Finn potatoes

2 large onions

2 Granny Smith or other tart baking apples

4 bottles (12 ounces each) German-style beer

1 cup apple cider

1 cup cornichons or other pickles

Salt and pepper

1 tablespoon vegetable oil

6 tablespoons apple cider vinegar

¾ cup brown mustard

1 teaspoon caraway seed

¼ teaspoon black peppercorns

2 bay leaves

2 tablespoons brown sugar

4 crusty rolls